Gefilte Fish

Serves 10

3 pounds whitefish
Prepare a stock using the head, skin and bones covered with a small amount of water. Simmer, covered 30 to 40 minutes with:
1 medium-sized sliced onion
3 chopped ribs celery with leaves
3 sliced carrots
1 teaspoon salt
¼ teaspoon pepper
If the broth cooks down too much, add more water. While the stock is cooking, grind the fish, using a medium blade, with:
1 small onion
1 rib celery
¼ cup chopped parsley
Put the fish mixture in a bowl and stir into it until fluffy:
2 beaten eggs
¼ cup matzo meal or crushed crackers
½ teaspoon salt
¼ teaspoon pepper
¾ to 1 cup chilled water

Cover the fish mixture and refrigerate until the stock has cooked. Dip hands in chilled water and shape fish into 1-inch balls. Strain fish stock and bring to a boil, adding more water if necessary to float the balls. Gently drop the balls into the stock: there should be enough room for them to puff up. Cover and barely simmer 2 hours; then simmer uncovered 30 minutes longer. Remove balls with slotted spoon. Thoroughly chill balls and stock. Chop the jelled stock and serve as a garnish with grated horseradish.